Mudassir Kuloo
Kashmir, Oct 29: Once an essential part of Kashmir’s winter preparations, the centuries-old tradition of preserving dried vegetables, locally known as Hokh Syun, is gradually fading as improved connectivity and the availability of fresh vegetables reduce dependence on traditional food stocks.
For generations, Kashmiris dried and stored vegetables during summer and autumn to ensure food supplies during harsh winters, when heavy snowfall frequently disrupted transportation and left the Valley cut off from the rest of the country.
Rehte Begum, a 70-year-old resident of Srinagar’s Hawal area, recalls how households would preserve vegetables between April and October for consumption during winter.
“We used to sun-dry vegetables and store them for winter when there was a shortage of essential goods. Winters were harsh, and the Valley would remain cut off from the rest of the world for weeks due to heavy snowfall,” she said.
According to Rehte, the practice was common in almost every household around 15 years ago. Today, however, only a few families, particularly in remote areas of North and South Kashmir, continue the tradition.
Explaining the traditional method, she said vegetables were sliced, dried thoroughly to remove moisture and either threaded into long garlands or spread out in the sun. The dried vegetables were then stored for use during winter.
Common varieties of Hokh Syun include tomatoes, bottle gourd, spinach, turnips, lotus stems and brinjal. Traditionally, dried vegetables were also considered valuable household stocks when fresh produce became scarce and expensive during winter.
Improved road connectivity, better transportation and the availability of fresh produce throughout the colder months have contributed to the decline in consumption. Reduced snowfall and the cultivation of vegetables in greenhouses have further diminished the need to preserve vegetables for winter.
Kashmir historian Farooq Ahmad said Hokh Syun has been an integral part of the Valley’s traditional food practices for centuries.
“People used to limit their movement during harsh winters, while agricultural activity remained minimal because of severe cold. Kashmiris preserved dried vegetables to sustain themselves when markets faced shortages and the Srinagar-Jammu National Highway remained closed,” he said.
He added that drying vegetables extends their shelf life, allowing them to be consumed even after a year when properly preserved.
Vegetable seller Mushtaq Ahmad from South Kashmir’s Anantnag district said the demand for dried vegetables had declined as consumers increasingly preferred fresh produce.
“Earlier, people depended on dried vegetables when the highway remained closed for weeks. Now, better road connectivity and the availability of vegetables grown in greenhouses have reduced their use,” he said.
Meanwhile, health experts have cautioned that vegetables must be dried and stored properly to prevent contamination.
Physician Dr Mohammad Shafi Ahmad said dried vegetables can be consumed safely if adequate care is taken during preparation and storage.
“There is no harm in consuming dried vegetables, but people should avoid using chemicals for preservation. If vegetables are not dried properly and retain moisture, they can attract insects and develop fungus, which may be harmful to health,” he advised.
